Summer Chicken & Fruit Salad

Submitted by Dee514

"An easy and refreshing chicken salad for lunch or a light supper on a hot summer's day. A totally "no cook" meal if you use left over chicken breasts. Please note: Oceanspray no longer makes their Cranberry Orange relish. I now use a 1/2 to 1 can of whole cranberry sauce and the grated zest of 1 (medium-large) orange mixed into the yogurt for the dressing. Please adjust the amount of cranberry sauce and orange zest to your taste."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 907.18 g boneless skinless chicken breasts, cooked, cubed and chilled
• 709.77 ml fresh pineapple, cut into chunks, chilled and drained (or 1 large can of chilled pineapple chunks-well drained)
• 3 large ripe peaches, chopped into chunks and chilled
• 473.18-946.36 ml seedless grapes, cut into halves
• 118.29-236.59 ml flaked or shredded unsweetened coconut (optional)
• 236.59 236.59 ml almonds or 236.59 ml pecans
• 226.79 g container chilled cranberry-orange relish (or sauce, to taste)
• 226.79 g container cold vanilla yogurt
• 8-12 crisp chilled lettuce leaves, washed and dried

directions

1. In a small bowl, mix cranberry-orange relish and yogurt together.
2. In a large bowl, mix cubed chicken, all fruits, coconut and nuts together.
3. Pour cran-orange/yogurt mixture over all.
4. Gently toss to mix well.
5. Spoon onto a bed of chilled, crisp lettuce leaves.